Candied Ginger Cheesecake
vegetable cooking spray
12 gingersnap cookies; crushed
24 oz cottage cheese (1% low fat)
16 oz light process cream cheese
1 cup sugar
2 tablespoons brandy
2 tablespoons crystallized gingerroot; chopped
4 egg whites
1/8 tsp cream of tartar
crystallized gingerroot strips
Coat the bottom of a 10-inch springform pan with cooking spray. Sprinkle with the gingersnap crumbs, and set aside.
Position knife blade in food processor bowl. Add the cottage cheese and cream cheese, and process until smooth. Add 3/4 cup sugar, brandy, whole eggs, chopped gingerroot and process until smooth. Pour into a large bowl and set aside.
Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer until foamy. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir
one-fourth of egg white mixture into cottage cheese mixture. Gently fold in remaining egg white mixture.
Pour into prepared pan. Bake at 325F for 50 minutes or until almost set. Remove from oven, and cool 15 minutes. Cover and chill at least 8 hours. Garnish with gingerroot strips.